Ingredients

• 6 ounces jicama, peeled and cut into fine julienne strips
• 2 navel oranges, peeled and cut into supremes
• 1 medium red bell pepper, cut into fine julienne strips
• 1/2 teaspoon grated orange zest
• 2 to 3 tablespoons orange juice
• 1 tablespoon vegetable oil
• Pinch sugar
• Salt and freshly ground black pepper

Instructions

1. Combine all of the ingredients and season to taste. Serve as a topping or side dish.